Best Ginger And Orange Sauce For Salmon Halibut Or Vegetables V L S Recipes

SALMON WITH GINGER AND ORANGE SAUCE

Salmon With Ginger and Orange Sauce image

This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.

Provided by The Flying Chef

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 salmon fillets
2 tablespoons peanut oil, divided use
1 garlic clove, crushed (up this to 2 if you do not accompany with the veg.)
3 tablespoons orange marmalade (not thick cut)
3 tablespoons ketjap manis (please use this and not soy it is sweeter)
2 red chilies, finely chopped (add as many or few seeds according to personal taste)
2 teaspoons grated fresh ginger
3 tablespoons rice wine vinegar
2 teaspoons sugar
1 garlic clove, crushed
1 red pepper, sliced thinly
250 g asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60 g baby asparagus spears
120 g bean sprouts

Steps:

Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.
Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.
Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.
Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.
To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.

Nutrition Facts : Calories 704, Fat 25.4, SaturatedFat 4.2, Cholesterol 165.4, Sodium 430, Carbohydrate 49.4, Fiber 7.6, Sugar 33.1, Protein 71

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE

Halibut Cheeks with Ginger-Orange Sauce image

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

Provided by Always Cooking Up Something

Categories World Cuisine Recipes Asian

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

¼ cup fresh orange juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon red pepper flakes
1 tablespoon olive oil
4 (3 ounce) halibut cheeks

Steps:

Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 4.7 g, Cholesterol 63.1 mg, Fat 12.5 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 1.3 g, Sodium 547 mg, Sugar 2.8 g

POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE

Poached Salmon With Green Peppercorn, Ginger and Orange Sauce image

Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.

Provided by lazyme

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
1 cup dry white wine
4 slices gingerroot, flattened
1 tablespoon black peppercorns
1 bay leaf
4 lbs salmon fillets
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 tablespoons gingerroot, grated
1 teaspoon orange zest, grated
2 tablespoons fresh orange juice
1 1/2 tablespoons green peppercorns, drained
1/2 teaspoon sugar
1 tablespoon white wine vinegar

Steps:

In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
Make the sauce while the salmon is poaching:.
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
Serve the salmon with the sauce.

Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3

ORANGE GINGER SAUCE

Orange Ginger Sauce image

Make and share this Orange Ginger Sauce recipe from Food.com.

Provided by hollyfrolly

Categories Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup orange juice (I prefer fresh squeezed but use what you like)
2 teaspoons ginger juice (from a 2 inch piece of fresh ginger)
1 tablespoon cilantro, fresh, chopped
1/2 teaspoon sesame oil

Steps:

Coarsely grate a 2-inch piece of unpeeled ginger. Gather the gratings into a little ball and squeeze tightly. (This should produce 2 - 3 teaspoons of fresh ginger juice.).
Place all ingredients in a small saucepan and mix well.
Bring the sauce to a boil just before serving.
Spoon over your favorite thing!

Nutrition Facts : Calories 12, Fat 0.6, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 1.6, Sugar 1.3, Protein 0.1

ORANGE-GINGER GLAZED SALMON

Orange-Ginger Glazed Salmon image

Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!

Provided by Alejandra Ramos

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 salmon fillets (about 8 to 10 ounces each)
Kosher salt and freshly ground black pepper
1/3 cup orange marmalade
1-inch piece fresh ginger, grated (see Cook's Note)
3 tablespoons soy sauce
2 tablespoons olive oil
Juice of 1 orange (about 1/3 cup)

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.